Breakfast is, without a doubt, a meal I never try to skip. Especially between busy work days, I often find myself trying to make a breakfast quickly that will sustain me for the remaining of my days - sometimes I have back to back phone calls, it is hard to catch a food break.

I’ve had canned corned beef in my pantry since living in San Francisco, but I hadn’t used it yet. The other day, I was about to make a quick ricotta toast for breakfast, but realized I had a half hour, so I figured - let’s make something with a little bit more substance.

This five-ingredient meal was exactly what I needed for a savory breakfast meal to keep me satisfied through my work day.

One Skillet Kale & Corned Beef Hash

Prep Time: 5 minutes | Cook Time: 10 minutes | Yield: 1 serving

Ingredients:

Canned corned beef (4 tbsp)
1/2 cup chopped kale
1/4 diced onion
4 small yellow potatoes, cubed
2 eggs
2 tsp cooking oil
salt and pepper to taste

Preparation:

Chop onions, potatoes and kale - set aside
In a cast-iron skillet, add cooking oil to medium heat. Add in potatoes, letting sit in pan until crisp golden brown on one side. Flip potatoes and add onions until translucent, then add kale - occasionally stirring until oil fully coats kale and leaves are a vibrant green. Season lightly with salt and pepper - I don’t like to add too much salt because of the sodium content in the corned beef.
Push to one side of skillet potato/onion/kale mixture, and add corned beef to other side of skillet. Let corned beef remain on heat until browned, then fully incorporate corned beef to potato/onion/kale mixture
Make pockets in the potato/onion/kale/corned beef mixture exposing the skillet with cooking utensil, and crack two eggs into pockets. Cover skillet with lid to cook egg to preference - I personally enjoy sunny side eggs with a runny yolk
(Optional) Top with additional ground black pepper, and flaky salt